JIMMY SCHMIDT'S SWORDFISH WITH GINGER AND GRAPEFRUIT
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the grill or broiler. In a medium-size saucepan over high heat, combine the stock, wine, grapefruit juice and shallots, and cook until reduced to 1 cup, about nine minutes. Mix in the ginger puree. Strain through a fine sieve.
- In a small saucepan, combine the ginger, sugar and the water. Bring to a simmer over medium heat, cooking until the ginger is tender, about 15 minutes. Drain.
- In a large saucepan over high heat, bring the grapefruit reduction to a boil. Whisk in the butter, one tablespoon at a time, cooking until the sauce is thickened enough to coat the back of a spoon, about four minutes. Add the bitters and adjust the salt and pepper. Add the grapefruit rind, cooked ginger and the grapefruit sections. Remove from the heat.
- Rub the surfaces of the swordfish with the olive oil. Place on the grill and cook until seared, about three minutes. Turn over to finish, about two minutes, depending on the thickness of the swordfish.
- Position the swordfish on a warm serving plate. Warm the sauce for one minute and spoon it over the fish, placing three grapefruit sections on each piece. Sprinkle with the scallions and serve.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 24 grams, Carbohydrate 50 grams, Fat 55 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 26 grams, Sodium 1577 milligrams, Sugar 43 grams, TransFat 1 gram
JIMMY'S FRIED FISH SANDWICH
Steps:
- For the fried fish: Add the eggs to a shallow baking dish and sprinkle with salt and pepper. Pulse the crackers to a powder in a food processor; spread out on a plate. On a separate plate, spread the panko and sprinkle with salt and pepper. Dip the fish pieces first in the egg, then in the crackers, back into the egg and, finally, into the panko. As you finish with each piece, place the breaded fish on a wire rack set into a baking sheet. Wrap tightly in plastic wrap and refrigerate for 4 to 5 hours.
- Add 2 to 3 inches of peanut oil to a large, heavy pot set over medium-high heat. Heat the oil to 350 degrees F. In batches, fry the fish until cooked through and golden, about 4 minutes. Drain the fish on a wire rack and season with salt.
- For the garlic butter bread: Mix together the butter, garlic, salt and pepper until well blended; butter the insides of potato buns with the mixture. Toast the buns until golden.
- Set the fried fish in a roasting pan and top each piece with a slice of American cheese. Run under the broiler for 30 to 40 seconds, just until the cheese has melted.
- To assemble, smear the insides of the buns with some Tartar Slaw, and add the fish. Serve with extra slaw on the side.
- Grate the onion and pickles on a box grater. Transfer to a strainer and squeeze out excess moisture. Combine the grated onions and pickles in a large mixing bowl with the mayonnaise, mustard and cayenne. Mix well and season with salt and pepper. Refrigerate, covered, until ready to use.
SWORDFISH WITH LIME-GINGER GLAZE
Steps:
- Whisk first 5 ingredients in glass pie dish to blend. Add fish; turn to coat with marinade. Refrigerate at least 3 hours or up to 6 hours, turning once.
- Preheat broiler. Remove fish from marinade; reserve marinade. Place fish on broiler pan or baking sheet. Sprinkle with salt and pepper. Broil fish until opaque in center, about 3 minutes per side.
- Meanwhile, transfer marinade to heavy small saucepan. Boil marinade until reduced to thin glaze, about 6 minutes. Spoon glaze over fish. Garnish with lime wedges and serve.
GRILLED GINGER-LIME SWORDFISH & VEGETABLES
Look no further for a special occasion swordfish recipe! Our Grilled Ginger-Lime Swordfish recipe includes directions for accompanying veggies and sauce.
Provided by My Food and Family
Categories Fish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix first 4 ingredients until blended. Reserve 1/4 cup for later use; brush remaining mayo mixture onto fish and vegetables.
- Grill 5 to 8 min. on each side or until fish flakes easily with fork and vegetables are crisp-tender.
- Serve fish and vegetables over rice. Top fish with reserved mayo mixture.
Nutrition Facts : Calories 410, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
GINGER SWORDFISH
This marinade is absolutely delicious on swordfish steaks. Try it out and enjoy!
Provided by Jessie
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
- Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
- Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!
Nutrition Facts : Calories 271 calories, Carbohydrate 10.4 g, Cholesterol 65.6 mg, Fat 7.6 g, Fiber 0.1 g, Protein 35.6 g, SaturatedFat 2 g, Sodium 1690.6 mg, Sugar 5.2 g
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